| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
AIE-doped agar-based photodynamic sterilization film for antimicrobial food wrapping
|
Yang, Ping
|
|
|
202 |
C |
p.
|
artikel
|
| 2 |
A novel tyrosinase inhibitory peptide obtained from Sipunculus nudus gelatin hydrolysate: Preparation, identification, and action mechanism
|
Yuxiu, Zhuang
|
|
|
202 |
C |
p.
|
artikel
|
| 3 |
Antibacterial mechanism of action of crude plantaricin LP21-2 against Escherichia coli and its potential application in yak milk
|
Jiang, Yu-Hang
|
|
|
202 |
C |
p.
|
artikel
|
| 4 |
Artichoke by-products: Promising ingredients for breadstick fortification
|
Cannas, Michela
|
|
|
202 |
C |
p.
|
artikel
|
| 5 |
Assessment of quality differences between wild and cultivated fruits of Rosa roxburghii Tratt
|
Li, Bei
|
|
|
202 |
C |
p.
|
artikel
|
| 6 |
Characterization of the effect of Lactobacillus helveticus IMAUJBH1 on lipid profiles and volatile flavors of mutton fermented sausages in Inner Mongolia based on lipomics and GC-MS
|
Gao, Fang
|
|
|
202 |
C |
p.
|
artikel
|
| 7 |
Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures
|
Yu, Gaiwen
|
|
|
202 |
C |
p.
|
artikel
|
| 8 |
Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities
|
Premi, Lara
|
|
|
202 |
C |
p.
|
artikel
|
| 9 |
Coinoculation of Saccharomyces cerevisiae and Bacillus amyloliquefaciens in solid-state and submerged coffee fermentation: Influences on chemical and sensory compositions
|
Janne Carvalho Ferreira, Ludmilla
|
|
|
202 |
C |
p.
|
artikel
|
| 10 |
Colonic fermentation of enzymatically treated cocoa bean shells (CBSs) and short chain fatty acids (SCFAs) production.
|
Disca, Vincenzo
|
|
|
202 |
C |
p.
|
artikel
|
| 11 |
Combined effects of high pressure processing and sous-vide cooking on the tenderization of proteolytic enzyme-injected chicken breast
|
Chen, Yi-An
|
|
|
202 |
C |
p.
|
artikel
|
| 12 |
Compact three-dimensional fluorescence spectroscopy and its application in food safety
|
Shen, Fuzhou
|
|
|
202 |
C |
p.
|
artikel
|
| 13 |
Detecting the genetic variants associated with key culinary traits in Dioscorea alata
|
Dossa, Komivi
|
|
|
202 |
C |
p.
|
artikel
|
| 14 |
Dynamical changes of volatile metabolites and identification of core fungi associated with aroma formation in Fu Brick tea during the fungal fermentation
|
Chen, Wei
|
|
|
202 |
C |
p.
|
artikel
|
| 15 |
Effect of different roasting steps on protein degradation and lipid oxidative hydrolysis, promoting flavor in Larou
|
Lin, Caixia
|
|
|
202 |
C |
p.
|
artikel
|
| 16 |
Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread
|
Olakanmi, Sunday J.
|
|
|
202 |
C |
p.
|
artikel
|
| 17 |
Efficient enzymatic synthesis of d-α-tocopherol acetate by Carica papaya lipase-catalyzed acetylation of d-α-tocopherol in a solvent-free system
|
Zheng, Xueyun
|
|
|
202 |
C |
p.
|
artikel
|
| 18 |
Enhancing infrared drying of red dragon fruit by novel and innovative thermoultrasound and microwave-mediated freeze-thaw pretreatments
|
Bassey, Edidiong Joseph
|
|
|
202 |
C |
p.
|
artikel
|
| 19 |
Enhancing microbial safety and quality of milk with ultrasonication: Kinetics modeling of pathogenic Bacteria and milk characteristics
|
Kaushik, Abhishek
|
|
|
202 |
C |
p.
|
artikel
|
| 20 |
Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications
|
Zhang, Yanyu
|
|
|
202 |
C |
p.
|
artikel
|
| 21 |
Impact of ultrasound on nutrition recovery and physicochemical properties of oat beverage
|
Kwok, Esther
|
|
|
202 |
C |
p.
|
artikel
|
| 22 |
Improving 3D printed food characteristics by using mushroom by-products and olive oil in the formulation
|
Reche, Cristina
|
|
|
202 |
C |
p.
|
artikel
|
| 23 |
Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame
|
Jao, Wen-Ching
|
|
|
202 |
C |
p.
|
artikel
|
| 24 |
Mathematical modeling of extraction kinetics from black chokeberries enhanced by cold plasma pretreatment
|
Tirpanci Sivri, Goksel
|
|
|
202 |
C |
p.
|
artikel
|
| 25 |
Modeling the growth/no growth response of Non-O157 Shiga toxin-producing Escherichia coli to temperature, pH and water activity
|
Walker, Lin
|
|
|
202 |
C |
p.
|
artikel
|
| 26 |
Molecular recognition mechanisms of vanillin and high-throughput screening of its analogs based on olfactory receptors
|
Zeng, Shitong
|
|
|
202 |
C |
p.
|
artikel
|
| 27 |
Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing
|
Guo, Qianqian
|
|
|
202 |
C |
p.
|
artikel
|
| 28 |
Screening and genome analysis of potential probiotic lactic acid bacteria with broad-spectrum antibacterial activity from Sichuan sun-dried vinegar grains (Cupei)
|
Shu, Hongjing
|
|
|
202 |
C |
p.
|
artikel
|
| 29 |
Selection and analysis of the characteristics of Lactiplantibacillus plantarum with antifungal activity
|
Zha, Musu
|
|
|
202 |
C |
p.
|
artikel
|
| 30 |
Towards understanding pectin-protein interaction and the role of pectin in plant-based meat analogs constructing
|
Zhang, Jie
|
|
|
202 |
C |
p.
|
artikel
|
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